Additional Ingredients

250 grams	White Chocolate (good quality)
500 grams	Fresh Custard
2 tsp	Vanilla Bean Paste (Nielsen-Massey)
200 grams	Organic Golden Caster Sugar (Billington's)
50 ml	Water
6	Egg Whites (Happy Eggs)
	Popping Candy / Chocolate covered space dust
	Popping Candy / Chocolate covered space dust

How to make Will Torrent's Luxury Trifle

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1. Choose four, equal sized glasses for serving, then slice the Madeira cake, using a round cutter to cut discs that fit each glass. Place one piece of cake in the bottom of each glass.
2. Carefully place a mixture of the fresh fruit (3 – 4 berries) on top of the sponge in each glass, pushing the fruit to the sides so that you can see them through the glass.
3. Soak the gelatine in a bowl of cold water and set aside. In a saucepan, slowly bring the port, sugar and frozen berries to the boil. Once the port, sugar and berry mixture has boiled, pass through a sieve (over a bowl) to create a glossy berry syrup.
4. Reheat the syrup gently and add the gelatine, stirring occasionally until combined. Using a spoon, divide syrup equally between each glass, pouring it over the fresh fruit. Refrigerate for 2 – 3 hours to set.
5. To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water. Gently fold the fresh custard into the melted chocolate adding a teaspoon of Nielsen- Massey Vanilla Bean Paste. Spoon the custard mixture over the set jelly and then place in the fridge to set. While the custard is setting, whisk the egg whites in a food mixer, on a medium to high speed. While the egg whites are mixing, heat the water and sugar in a saucepan until it reaches 121ºC (use a thermometer). Carefully add the sugar syrup to the egg whites, in a steady stream, while continuing to beat. Continue to whisk until the bowl cools, you should be left with a tight, very glossy meringue.
6. Take the desserts out of the fridge and sprinkle with the chocolate covered space dust
7. Place the meringue into a piping bag with a plain nozzle. Pipe bulbs of the glossy meringue on top of the custard/space dust.
8. Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.
9. Decorate with some of the remaining fresh fruit and enjoy.

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